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Rectangles of very light puff pastry that enclose a heart of custard, are dusted with icing sugar and are placed on a tray on the top of a home kitchen.
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5 from 1 vote

Scendiletto: Tuscan custard-filled pastry

A flaky, custard-filled pastry that embodies the comfort of Tuscan mornings.
Prep Time45 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: Italian
Keyword: Scendiletto
Servings: 8

Equipment

  • Rectangular baking pan (35×25 cm)
  • Fork
  • Two pots
  • Whisk
  • Plastic wrap
  • Oven

Ingredients

For the Pastry Cream:

  • 4 cups milk
  • Zest of 1 lemon
  • 4 eggs
  • ¾ cup sugar
  • 1⅛ cups all-purpose flour
  • Vanilla extract to taste

For the Cake:

  • 2 rectangular puff pastry sheets
  • Granulated sugar as needed

Instructions

  • Prepare Pastry: Unroll one puff pastry sheet into the baking pan. Prick with a fork and sprinkle with sugar. Bake at 356°F (180°C) in a preheated convection oven for 15 mins. Let it cool.
    2 rectangular puff pastry sheets, Granulated sugar
  • Make Pastry Cream: Warm milk with lemon zest in a pot. In another pot, whisk eggs, then add sugar and flour. Gradually pour in the warm milk, stirring constantly. Cook until thickened, then remove from heat and add vanilla extract. Cover with plastic wrap and chill in the refrigerator.
    4 cups milk, Zest of 1 lemon, 4 eggs, ¾ cup sugar, 1⅛ cups all-purpose flour, Vanilla extract
  • Assemble Cake: Spread the cooled pastry cream over the baked pastry base.
  • Add Top Layer: Unroll the second pastry sheet, prick it, and place it over the cream. Trim and seal the edges, sprinkle with sugar, and bake for about 25 mins at 356°F (180°C).
  • Finish and Serve: Cut the cake into squares and serve on a beautiful tray. Enjoy!

Notes

  • Enhance the cream with chocolate chips, strawberries, or cherries for a twist.
  • For a fresh-out-of-the-oven taste, briefly warm the cake under a grill and dust with powdered sugar before serving.